Beetroot Chutney | Beetroot Chutney for Dosas - The Whisk Addict

Beetroot Chutney | Beetroot Chutney for Dosas

This beetroot chutney tastes lip smackingly delicious with dosa, idlis and paniyarams. It is nutty, spicy with sweet earthy endertones, with a beautifully fresh tempering!

5 from 1 vote

Print Pin

Course: Chutney, Dippping Sauce, Side Dish

Cuisine: Indian

Diet: Hindu

Keyword: Beetroot Chutney, Beetroot chutney for dosa, Chutney, chutney for dosa

Prep Time: 2

Cook Time: 10

Total Time: 12

Servings: Servings

Calories: 225kcal

Author: Aayushi Patel

Equipment

1 Blender

Ingredients

1 Cup Cooked/Uncooked Beetroot Use 1 Medium beetroot or 2 small beetroots. If you are using uncooked beetroot, follow the cooking instructions.
2 Teaspoon Sesame Oil
1 Tablespoon Chana Dal
6 Walnuts You can use any nuts of your choice
2 Dried Byadagi Red Chili Optional
⅓ Cup Shredded Coconut Fresh or Frozen
1 Teaspoon Salt
3 Tablespoons Water

For Tempering

2 Teaspoons Sesame Oil
1 Teaspoon Mustard Seeds
2 Teaspoons Split Urad Dal
7-8 Curry Leaves
1 Green Chili Optional

Get Recipe Ingredients

Instructions

If you are using boiled beetroot, cut it in cubes. If you are using uncooked beetroots, shred it, as it will quickly soften while cooking.
In a pan add oil, once hot, add chana dal, and walnuts. Sauté the chana dal and walnuts until crispy and turn golden.
Now add the cubed or shredded beetroots. If you are using uncooked beetroot, sprinkel some water, to cook them until soft.
Now add freshly grated coconut or frozen shredded coconut.
Mix everything well. Turn off the flame. And let it cool down.
Once cool, add everything to a blender jar.
Blend it dry. Now add 2 tablespoons of water and pulse. Add more water if you need to.
Pulse the chutney as per your desired consitency. I like to grind this chutney think and not runny in consistency.
Once the chutney is ready, take it out in a serving plate.
In a small pan, add oil. Once hot add mustard seeds, urad dal and let them splutter.
The urad dal will quickly turn golden. Take it off the flame.
Now add slit green chilies and curry leaves.
Pour this tempering into the prepared chutney and mix well.
Serve it with dosas, idlis, paniyarams or even use it as a spread for sandwich!

Notes

Use can also add garlic to the recipe when you add chana dala and walnuts.
Store the chutney in the refrigerator in an airtight container for up to two days.
You can also use peanuts instead of using walnuts.
Adjust the chilies in the recipe as per your spice tolerance.
let the chutney have a thicker consistency! It tastes so delicious.

Nutrition